Born in 1963 in Corbie, France, Eric was raised in a resort town and had an affinity for cooking. Studying at Ecole Hoteliere de Rouen, he started his career in 1980 at the Restaurant La Grande Cascade, followed by a short stint at Le Bristol, and then over to Taillevent for 3 years. Chef Eric then moved on to La Tour d’Argent; then as Sous Chef at Hotel Crillon with Chef Christian Constant, and 2 more years in Spain at the Hotel Byblos Andaluz. In 1993, at the age of 36, he won the title Meilleur Ouvrier de France. By 1995, he opened his own restaurant, La Verriere d’Eric Frechon in Paris
By the time the Great Chefs Television crew caught up with Chef Eric, he had just returned to the Hotel Le Bristol in 2000 as Executive Chef, and over the following years he upped the number of Michelin stars to THREE.
Chef Eric prepared two dishes for the Great Chefs of the World television series, an appetizer Potato Waffle with Salmon and an entrée, Turbot Meuniere.
Serving: 4 Print Turbot Meunière By Great Chefs April 17, 2014 Butter-seared turbot steaks are served on a bed of crisp dandelion greens and arugula. Large macaroni stuffed with a mixture of artichoke, foie gras, and truffles accompany the fish. Ingredients Stuffed Macaroni Artichokes – 2 Lemon – 1/2 Chicken Stock – 1-1/2 cups Truffles […]
Potato Waffle with Salmon
Serving: 4 Print Potato Waffle with Salmon By Great Chefs April 17, 2014 Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. […]
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